Pork Meatballs with Sweet Potato Mash is a delicious and comforting meal that brings together juicy pork meatballs and creamy, naturally sweet mashed sweet potatoes. The meatballs are tender and full of flavor, while the sweet potato mash adds a smooth, slightly sweet twist that perfectly balances the dish. It’s a simple combination but one that feels special and satisfying.
I love making this dinner when I want something that feels like a treat but doesn’t take hours to prepare. The meatballs cook up quickly, and the sweet potatoes mash easily with just a little butter and seasoning. One of my little tricks is to add a bit of cinnamon or nutmeg to the mash—it gives it a lovely warmth that works so well with the pork.
This dish is perfect for a cozy weekday meal or even for family gatherings. I usually serve it with a fresh green salad or some steamed veggies for a bit of crunch and color. It’s one of those meals that everyone ends up asking for seconds, which makes me very happy—there’s just something about the way those flavors come together that feels like a warm hug on a plate.
Key Ingredients & Substitutions
- Ground pork
- This is the star in the meatballs. It’s juicy and flavorful. If you prefer, you can use ground turkey or chicken for a leaner option, but the texture will be a bit drier.
- Breadcrumbs
- These help bind the meatballs and keep them tender. If you’re avoiding gluten, try gluten-free breadcrumbs or crushed oats.
- Parmesan cheese
- Adds a nice umami kick but is optional. For a dairy-free version, just leave it out or swap with nutritional yeast.
- Sweet potatoes
- Naturally sweet and creamy when mashed. If you can’t find sweet potatoes, you can substitute with butternut squash or regular potatoes mixed with a touch of honey or maple syrup.
- Butter and milk/cream
- These make the mash smooth and rich. Use plant-based butter and milk to keep it vegan or dairy-free.
How Can I Keep Meatballs Tender and Juicy?
The key is not to overmix the meat and to add ingredients that lock in moisture.
- Mix gently: Combine ingredients until just blended. Too much mixing makes tough meatballs.
- Use breadcrumbs: They absorb juices and help hold the shape.
- Don’t skip the egg: It helps bind the meatballs without drying them out.
- Cook evenly: Fry the meatballs in medium heat so they brown nicely but don’t dry out. Turn gently to keep their shape.
- Rest meatballs after cooking: Letting them sit for a few minutes keeps juices inside.
What’s the Best Way to Make Creamy Sweet Potato Mash?
Start by boiling the sweet potatoes until they’re fork-tender. Drain them very well to avoid watery mash.
- Add butter and milk while mash is hot to help them absorb better.
- Season with salt and pepper only after mashing to taste properly.
- Try a pinch of cinnamon or nutmeg for warmth—it pairs beautifully with sweet potatoes.
- Use a potato masher or fork; a blender can make the mash gluey.
Equipment You’ll Need
- Large mixing bowl – perfect for gently combining meatball ingredients without overmixing.
- Non-stick skillet or frying pan – helps brown meatballs evenly without sticking.
- Pot with lid – for boiling sweet potatoes until tender.
- Potato masher or fork – makes creamy mash without turning it gluey.
- Measuring cups and spoons – to get the seasoning and liquids just right.
Flavor Variations & Add-Ins
- Swap pork for ground turkey or chicken for a lighter meatball option that still stays moist.
- Add finely chopped spinach or kale into the meat mixture for a boost of greens and color.
- Mix in shredded cheddar or mozzarella into the meatballs for a melty surprise inside.
- Season the sweet potato mash with a touch of smoked paprika or cumin to add a warm, smoky twist.
How to Make Pork Meatballs with Sweet Potato Mash
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground pork
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese (optional)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 2 tbsp fresh parsley, chopped
- 1 tsp dried thyme or rosemary (or fresh, chopped)
- Salt and pepper to taste
- 1-2 tbsp olive oil for frying
For the Sweet Potato Mash:
- 2 large sweet potatoes (about 2 lbs / 900g), peeled and cubed
- 3 tbsp butter
- 1/4 cup milk or cream (adjust for desired creaminess)
- Salt and pepper to taste
- A pinch of ground cinnamon or nutmeg (optional)
For Garnish and Sauce:
- Fresh thyme or rosemary sprigs
- Pan juices from cooking meatballs or a simple brown sauce/gravy
Time Needed:
This recipe takes about 15 minutes to prepare and 20-25 minutes to cook. You’ll boil the sweet potatoes, mix and cook the meatballs, and mash the potatoes—all coming together for a cozy meal in under 45 minutes.
Step-by-Step Instructions:
1. Prepare the Sweet Potato Mash
Place the peeled and cubed sweet potatoes into a pot of salted water. Bring to a boil and cook for about 15 minutes or until tender when pierced with a fork. Drain the water well.
2. Mix the Meatball Ingredients
While the potatoes cook, combine the ground pork, breadcrumbs, Parmesan cheese (if using), finely chopped onion, minced garlic, egg, parsley, thyme or rosemary, salt, and pepper in a large bowl. Mix gently until everything is just combined—try not to overmix to keep the meatballs tender.
3. Form and Cook the Meatballs
Shape the meat mixture into balls about 1.5 inches (4 cm) wide. Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through—this should take around 10 to 12 minutes. Remove the meatballs from the pan and keep them warm. Save the pan juices for later.
4. Make the Sweet Potato Mash
Return to the drained sweet potatoes and mash them with butter and milk or cream until smooth and creamy. Add salt, pepper, and a pinch of cinnamon or nutmeg if you like a cozy warmth in your mash.
5. Make Optional Pan Sauce
If you want, use the saved pan juices to create a simple brown sauce. Stir in a little flour and broth into the pan juices and cook until thickened to drizzle over the meatballs.
6. Serve
Plate a generous scoop of sweet potato mash, top it with the pork meatballs, drizzle with the pan sauce or gravy, and garnish with fresh thyme or rosemary.
Enjoy your warm and comforting Pork Meatballs with Sweet Potato Mash!
Can I Use Frozen Ground Pork?
Yes! Just be sure to fully thaw it in the refrigerator overnight before using. Pat it dry with paper towels to remove excess moisture for better meatballs.
Can I Bake the Meatballs Instead of Frying?
Absolutely! Preheat your oven to 400°F (200°C), place the meatballs on a lined baking sheet, and bake for about 18-20 minutes until cooked through, turning halfway for even browning.
How Do I Store Leftovers?
Keep leftover meatballs and mash in airtight containers in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of milk to refresh the mash if needed.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the meatball mixture and even cook the meatballs a day ahead. Store them covered in the fridge and reheat when ready to serve with freshly mashed sweet potatoes.